Browsing by Subject "Extrusion"
Now showing items 1-4 of 4
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Common bean (Phaseolus vulgaris L.) extrusion cooking: process optimization and product evaluation
(Makerere University, 2019-06)Common beans, especially biofortified beans, have potential to contribute to nutrition improvement among populations. Value addition to common beans may lead to increased consumption, thereby enhancing their contribution ... -
Development and assessment of nutritional quality and sensory properties of orange-fleshed sweetpotato and bambara groundnut-based snacks for school children
(RUFORUM, 2016)Orange-fleshed sweetpotato (OFSP) and bambara groundnut snacks could alleviate undernutrition among primary school children through food-based approaches. The objective of this research was to develop nutritious snacks ... -
Development of an extruded cassava-soy complementary food
(Makerere University, 2023-01-13)In Uganda, 48% of the population is food energy deficient with regular diets failing to provide minimum dietary requirements for an active and healthy life. Current interventions by development partners such as WHO, FAO, ... -
Optimizing the processing conditions and formulation of a banana-vegetables instant soup flour
(Makerere University, 2021-04)Banana experiences high post-harvest losses of up to 45% and yet the fruit’s nutritional composition is insufficient to favor key products development targeting sensitive age groups such as children below 59 months and ...